• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.414-419
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• 2005

Newly harvested milled rice and stored milled rice for 2 years were steeped at the elevated temperatures of 40, 50, and 60℃ for 2hr, and physicochemical properties of the wet-milled rice flour were investigated. The lightness of rice flour was slightly higher in the newly harvested milled-rice, while yellowness was higher in the stored milled rice. For both newly harvested and stored milled rice, WAI, WSI, and gel consistency increased as steeping temperature increased. The amylograph pasting properties indicated that increasing steeping temperature increased peak viscosity. The differential scanning calorimetry (DSC) results of the rice flour showed that increasing steeping temperature increased onset and peak temperatures, with reduced gelatinization enthalphy, suggesting partial annealing occured. Particle size of rice flour from newly harvested milled rice was larger than that from stored milled rice.

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.469-473
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• 2017

The objective of this study was to develop methods for the discrimination of new and stale rice by using an electronic eye. To develop the discriminant, 107 rice samples produced in the years 2015 and 2016 were investigated. After the rice was treated with guaiacol, oxydol, and p-phenylenediamine reagents, an electronic eye was applied to discriminate between newly harvested rice and rice stored for 1 year. Out of the 4,096 color codes of the electronic eye, 31 color codes were identified for the discrimination of newly harvested rice and rice stored for 1 year. The classification ratio of newly harvested rice and rice stored for 1 year was 100% and the discrimination accuracy for unknown samples was 100%. In a total of 150 mixtures of new rice and stale rice, the discrimination accuracy was between 16.7 and 95.6%, depending on the mixing ratio. This capability of the electronic eye will be useful as a tool for discriminating the production year of rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.3
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• pp.288-295
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• 1999

Nineteen japonica and Tongil-type rices were selected from seventy nine Korean and Japanese rice cultivars grown in 1989 based on the water uptake behavior of milled rice under the room temperature and boiling conditions. The selected rice cultivars were investigated for water absorbability and some physicochemical characteristics of milled rice, proper water amount for cooking and sensory evaluation of cooked rice. The relationships among the tested grain properties were also examined. The highest varietal variation of water uptake rate was observed at twenty minutes after soaking in water. The maximum water uptake of milled rices at room temperature occurred mostly at about eighty minutes after soaking in water. Newly harvested rices showed a significantly lower water uptake rate of milled rice at 20 minutes after soaking, a relatively higher maximum water absorption ratio under the room temperature, and the less water uptake and volume expansion of boiled rice compared with the one-year old rice samples. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice ansd the palatability of cooked rice. The water/rice ratio(in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was averaged to 2.63(in v/v basis). The water amount needed for optimum cooking was the lowest in Cheongcheongbyeo (Tongil-type rice) and the highest in Jinbubyeo, and the amount could be estimated with about 70% fittness by the multiple regression formula based on some water uptake characteristics, ADV and amylose content of milled rice as the independent variables. Nineteen rice cultivars were classified into seven groups based on scatter diagram projected by principal component analysis using eight properties related to water uptake and gelatinization of milled rice.

• Korean Journal of Organic Agriculture
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• v.21 no.3
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• pp.437-450
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• 2013

Miscanthus sacchariflorus var. No. 1 has been newly developed in Korea. This study was conducted to assess the feed value of M. sacchariflorus var. No. 1 at different growth and harvesting time. Total 3 different miscanthus - 1y4m (first shoot and harvested at 4 month), 2y4m (second shoot and harvested at 4 month) and 2y8m (second shoot and harvested at 8 month). Two experiments were carried out, In vitro rumen simulated fermentation and In situ dry matter digestibility (DMD). Ruminal pH at in vitro fermentation were higher in M. sacchariflorus var. No. 1 treatments compared to the rice straw (RS). In volatile fatty acid production, 1y4m resulted in higher acetate production than the other M. sacchariflorus var. No. 1 at higher maturity stages. Significant differences among treatments were observed in propionate and total volatile fatty acid (VFA) productions at 9, 24 and 48 h of incubation times. Higher ammonia nitrogen productions were found as increased maturity of M. sacchariflorus var. No. 1. At In situ experiment, high DMD was detected in the order of RS (60.51%) > 1y4m (57.65%) > 2y4m (57.63%) > 2y8m (46.28%). The results from this study indicate that young and early harvested M. sacchariflorus var. No. 1 are able to improve its nutrient values in the ruminant animal.

• Journal of The Korean Society of Grassland and Forage Science
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• v.32 no.2
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• pp.165-174
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• 2012

This study was conducted to develop Miscanthus as a new roughage resource for ruminant animals. Miscanthus sacchariflorus var. No 1, a newly developed germtype in Korea, was harvested at late maturity stage and its effect on rumen pH, ammonia nitrogen, gas production, volatile fatty acid (VFA) production and digestibility were evaluated using in vitro rumen fermentation. The effects of Miscanthus were compared with rice straw. Miscanthus showed significantly higher pH compared to rice straw (p<0.01). As for ammonia nitrogen, there was no significant difference after 12 h of incubation (p>0.05). Gas production in Miscanthus was significantly lower than that of rice straw in overall incubation time (p<0.05) after 6 h of incubation. In VFA production, acetate, propionate, butyrate, valerate and total VFA production in Miscanthus were lower than those in rice straw. However, production of iso-butyrate and iso-valerate were not different in between two forage materials. Dry matter digestibility of Miscanthus was significantly lower than rice straw (p<0.05) during 12~24 h of incubation. As a result, the availability of Miscanthus as roughage source showed approximately 80% that of rice straw.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.2
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• pp.235-240
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• 2012

This study was conducted to find out the optimum cropping system for the stable production of forage crops in the newly reclaimed land located at Gwanghwal region of Saemangum reclaimed land in which the soil is sandy loam (Munpo series). There were two treatments of nitrogen fertilization 20% increment based on the standard fertilization of 150, $200kg\;ha^{-1}$. Whole crop barley as the winter crop sowed on 27 October. After the whole crop barley was harvested at the end of May. Corn and sorghum${\times}$sudangrass as the summer crop sowed at the early of June successively on the same field. Emergence rate the whole crop barley was high while the summer crops were low. Soil salinity was increased during cultivation of summer crops. However, corn and sorghum${\times}$sudangrass were not damaged by salt. Increase of nitrogen fertilization made the growth of cultivation crops good, stem and leaf tended to have a lot of the mineral nutrients at heading stage and silking stage. After experiment, among soil chemical properties pH, content of exchangeable sodium were decreased and content of organic matter, available phosphate were increased. Dry matter yield were showed whole crop barley $13,170kg\;ha^{-1}$ and sorghum${\times}$sudangrass $19,440kg\;ha^{-1}$ by increment of nitrogen fertilization. Therefore, to improve the product and nutrient balance of reclaimed saline land comprehensive soil management should be considered.

• The Critical Review of Religion and Culture
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• no.32
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• pp.13-54
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• 2017

The Ise Grand Shrine(伊勢神宮) dedicated to the sun goddess Amaterasu (天照大神), located in the city of Ise(伊勢市), Mie Prefecture of Japan, is a center of Japanese Shinto Shrines and composed of a large number of Shinto shrines centered on two main shrines, Naiku(內宮=皇大神宮) and Geku(外宮= 豊受大神宮). Historically it has kept very close relationship with Emperor, because its enshrined deity Amaterasu is generally said to be the ancestor of Imperial Family. The food and alcohol offering to the gods in Japanese Shinto rites are called Shinsen(神饌, ambrosia). Main subjects of this essay dealing with Shinsen are the various matsuri (rites) of Ise Grand Shrine and Emperor, such as Higoto-asayu-omike-sai(日別朝夕大御饌祭, offering repasts to the gods in the moring and evening everyday), Kan-name-sai(神嘗祭, offering of the year's new rice harvest), Shikinen-sengu-sai(式年遷宮祭, year of the ceremony), Nii-name-sai(新嘗祭, Ceremonial offering by the Emperor of newly-harvested rice to the gods), and Daijo-sai(大嘗祭, first ceremonial offering of rice by newly-enthroned Emperor). Then, the purpose of this essay is to examine not only the social, religious, and political but also cultural meaning of Shinsen especially in relation to Korea, basically introducing some types and characteristics of Shinsen with its mythological background and historical development. In so doing, I will show the concrete list of items and processes of Shinsen in those rites. For example, the social meaning of Shinsen might be examined in association with agricultural features, ancient dietary life, Japanese food, and its contemporary context etc. Besides, its religious meaning can be mentioned especially from the perspective of divine nature, life and rebirth etc. On the other hand, the politics was in ancient Japan originally called Matsurigoto which means the ancestral rites for gods. This suggests the political meaning of Shinsen that the politics in Japan has originated from Shinsen.